Tuesday, February 14, 2017

My Norwegian pronunciations aren’t any better than my
French ones, but as challenging as saying, “Sandefjordsmør,” may be, this
amazingly simple butter sauce is not very challenging to make.

People get nervous
about butter sauce, since many types can easily “break,” which means the butter
separates, but because of the cream, this is extremely stable, and very
user-friendly. As long you don’t dump all the cold butter cubes in at once, and
just toss them in a few at a time, your sauce will not break.

Along the same
lines, if you make the sauce early, be sure to keep it in a warm spot, since if
it gets cold and solidifies, and then you try and reheat it, the butter will most
likely separate. Above and beyond being easy, and relatively sturdy, this Sandefjordsmør
is also quite versatile.

Not only is it wonderful on all types of fish, but
also works beautifully with shrimp and lobster. Speaking of versatility, the
same goes for changing up the herbs. So, no matter how you flavor it, or what
you spoon it over, I really hope you give this a try soon. Enjoy!

I'm definitely giving this one a try, might try it on chicken too. By the way, I didn't quite catch that: did you say your middle name was: "Armin"; or: "Armand"? Just curious, doesn't really matter, after all, my middle names are: "Robert James". Therefore, my full name is: "Dale Robert James Percy". You think your small spoon is freakish? Try living with four first names.

I saw this recipe this morning and since I'm working at home today, I decided I would make it for lunch. Huge mistake! As I was pulling the ingredients together, I thought mashed potatoes would be a nice addition for the sauce, along with sautéed spinach. It was delicious!Now I am full and ready to call it a day! Or maybe I'll just sit in the bed and finish working, LOL!

I used this on a piece of lobster, alongside a bit of beef tenderloin with the ol' beurre noir sauce for a "Blanc et Noir" Valentine dinner. The cream made the recipe forgiving enough to do it all at the same time without biffing something! Love and butter were in the air last night.

Chef John, you are the absolute BEST! I am such a fan of your videos and humor. My teenage daughters love you too. Now, I made the sauce and I promise you,it was the bomb.com! I wish I could leave a photo. I'm a home chef and your techniques are so easy to follow, I rarely look at a recipe. Thank you for all you do!

Not specific to this recipe, but a big Thank You to Chef John and all you do here. I found your site bout 5 months ago and have enjoyed making many of your recipes. You have helped to transform our kitchen into a more wonderful place. From our family to yours... Cheers!

I just tried making this and am chowing down at this moment. I have to agree with Alexander above, the juice of 2 lemons made this a bit tangy for my tastes. I'd suggest maybe cutting back to 1 lemon.

Aside from that, I'm using dill instead of parsley, white pepper in place of cayenne (as suggested) and had to use half-and-half in place of heavy cream. (I doubled the amount of half-and-half to compensate and it turned out just fine.)

Thank you for the recipe chef John - my husband and I are big fans of your videos! The sauce came up just like in the video. I think we'll use half of the amount of lemon juice next time tho, the taste was a bit too acidic for me and I could barely taste the butter.

I just made this lemon butter sauce today, and I agree with the other reviewers that it is too acidity with two lemons. Next time I'm going to do what reviewer, Beeeater suggested and use a half a lemon to begin with.